Recipes from Artichoke Hart & London Cartwright
Comfort Italian in time of Crisis
Sausage and Grapes with Mashed This is my first post since the COVID-19 crisis began and we’re all inundated with news and opinion. So this is a comfort dish from–of all places–Italy, where they know how to create great flavour blends from the most unlikely combinations. I’ve posted the recipe before but during these difficult…
Read MoreBalsamic Chicken with Figs and Onion with Mashed Cauliflower
One thing Young Oppenheimer had in ready supply at his Oswego Grocery Consortium was figs… lots of fresh figs. (New York Fried, Copyright 2019 Sunao Publishing). As a result, Artichoke Hart created several dishes using the sweet fruit. One hit was this one, especially when combined with cauliflower mashed. Cauliflower being the “hot” ingredient at…
Read MoreRubbed Rainbow Trout
Rainbow Trout is a popular fish in Northern New York State area, including Oswego, where New York Fried (copyright 2019) takes place. Chef Artichoke Hart needed simplicity but elegance and this dish did the job. It has a similar taste and texture to Salmon but is not as dominant. This allows the rub flavouring to…
Read MoreGarlic Butter Steak and Potatoes
When Artichoke Hart had to capture the attention of the British delegation, he knew he couldn’t stray far from basic meat and potatoes. But it had to be gourmet, so this is what he came up with, and it’s all about meticulous sauteeing and presentation. With strips of perfectly cooked steak atop a mound of…
Read MoreMussels in a Creamy White Wine Sauce
If you’re like me, you find the usual mussels dish wanting in that the sauce is all in the bottom. The mussels are often dry or lightly sauced and you have to use bread to soak up the beautiful juices in the bottom of the bowl. This recipe uses a thicker, creamier sauce so that…
Read MoreA little scampering
Looking for something exotic but simple to make? When Artichoke Hart had to come up with something quick for a lunchtime snack at Castillo’s warehouse, Shrimp Scampi Pasta is what he whipped up in about 20 minutes. (New York Fried, 2019, Sunao Publishing). INGREDIENTS 8 ounces linguine (or angel hair for a more delicate appearance)…
Read MoreFish dinner under 350 calories
Calorie counting is challenging to do on a long-term basis. The secret, according to Artichoke Hart (New York Fried, 2019, Sunao) is to not change what you eat; just eat less of it. Okay, that works with some foods but then you get sick of that and need to feel full. Fish is a great…
Read MoreScallops on a bed of Cauliflower Rice in a Cucumber/Mint Sauce
Sounds fancy but it’s very simple really. Artichoke Hart was asked to come up with a low-calorie gourmet meal for the Scandinavians and this was the result. (New York Fried, Sunao Publishing 2019). Cauliflower Rice is simply finely chopped cauliflower (duh!). The sauce uses a simple yogurt base with chopped mint and cucumber added. And…
Read MoreThanksgiving Leftover Pasta
Not sure about you but leftover thanksgiving food is good for about three days, then you crave something other than fowl. However, with turkey still left over (the squash, cranberry, and potato are long gone), Artichoke Hart had to do something for the delegations still to come. (New York Fried, Sunao Publishing 2019) So since…
Read MoreSliced Vegetables in a Coconut Cream Sauce
We have a great new restaurant near us serving fusion Italian/Armenian dishes. Everything is unique and soooo good. I’ve attempted to whip up this tropical-flavored dish and it comes close. Creamy Caribbean flavors with equal parts linguine and long sliced root vegetables. INGREDIENTS Carrots, squash, zucchini, shaved into long, thin slices. Soak in white wine.…
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